Fresh corn, off the cob in a puffy souffle

August 27, 1981

Fresh corn on the cob is delicious just as it is, cooked quickly in boiling water then eaten with a dab of butter and sprinkling of salt. But if you want to try something new, this recipe for a corn and zucchini souffle will make a different vegetable to go with meat or chicken cooked on the grill.

As with other souffles, serve this one right from the oven if you want it to be puffed as high as possible. It will fall after a few minutes, but it will taste just as good.